Lasagna With Italian Sausage, Ricotta and Spinach
Italian sausage adds a surprising twist to this dynamic dish. The recipe calls for pecorino Romano, an aged Italian sheep’s cheese with a sharp and earthy flavour, but you can also use Parmesan.
Ingredients
- 200 g fresh Italian sausages
- 2 tbsp olive oil
- 3 cloves garlic chopped
- 300 mL canned puréed tomatoes
- 250 g fresh baby spinach
- 1 cup finely grated pecorino Romano
- 1 cup ricotta
- 1 ball mozzarella
- 250 g fresh lasagna sheets
- Salt and freshly ground black pepper
Instructions
- Preheat oven to 400°F.
- Squeeze meat out of sausage casings into small lumps and fry them in oil until they get a little colour. Add garlic and fry for 3 to 5 minutes.
- Add tomatoes and bring sauce to a boil. Fold in spinach; season with salt and pepper.
- Mix pecorino and ricotta in bowl. Tear mozzarella into small pieces and fold into ricotta mixture. Season well with salt and pepper.
- Spread some tomato sauce in bottom of a baking dish and place a layer of lasagna sheets on top. Pour some sauce over sheets, and then spread some ricotta mixture on top. Build layer upon layer until everything is used up, finishing with ricotta mixture on top.
- Bake lasagna for about 20 minutes or until golden.
